This is decadence for your taste buds. I don’t know how many calories are in my chocolate cake. All I know is it’s delicious and it makes me very happy. If you are counting calories get two spoons out and let someone experience the deliciousness of this scrumptious cake. This little dessert with its soft centre oozes runny chocolate when cut into.
Enjoy with Klein Constantia, Vin de Constance dessert wine (sorted after by Napoleon and European aristocrats) for an extra special treat.
1 tbs Cocoa for coating moulds
150g dark chocolate, 64% or more
3 whole eggs
3 egg yolks
85g soft brown sugar
Icing sugar to dust
1 whole ripe mango
juice of 1/2 an orange
lemon juice to taste
1 tbs sugar more or less (optional)
Grease moulds with butter and sprinkle with cocoa until fully coated. Shake off excess cocoa.
Add chocolate and butter in a bowl and place over simmering water in a saucepan. Stir until melted.
Remove from heat and whisk until smooth. Leave to cool for a few minutes.
Whisk whole eggs, egg yolks and sugar together until the mixture is fluffy and light in colour then incorporate flour.
Add the melted chocolate to the mixture and mix until smooth.
Pour into moulds and place on a baking tray.
Bake for 12 minutes in a preheated oven at 180°c/360°F.
Mango sauce method
Remove skin from the mango – cut into pieces and discard the seed
Place all ingredients in a mixer and blend to a purée
Add more orange juice if it’s too thick